Green Leaf Salad with Fennel, Apple, and Pecans

Total Time:
10 min
Prep:
10 min

Yield:
4 servings

CATEGORIES
Ingredients
  • Balsamic vinaigrette:
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove, pressed or minced
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 5 tablespoons olive oil
  • 6 cups tornup green leaf lettuce, washed and spun dry
  • 1 cup tornup radicchio, washed and spun dry
  • 1/2 large Granny Smith apple, cut into 12 thin slices
  • 2/3 cup thinly sliced fennel
  • 1/2 cup chopped toasted pecans
Directions

Combine the vinegar, garlic, salt, and pepper in a medium size bowl. Slowly whisk in the olive oil. Mix the lettuce and radicchio in a salad bowl. Just before serving pour on the dressing and toss.

Divide the salad among 4 salad plates. Place 3 apples slices on one side of each salad, and one quarter of the fennel on the other side. Sprinkle the pecans all over the salads.

Serve immediately.

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    This recipe is featured in:

    Summer Appetizer Recipes